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Japanese Inspired

Mason Jar Ramen Noodle Soup

Mason Jar Ramen Noodles, packed with flavor are perfect for a quick dinner or a satisfying lunch.

Yield: 4 servings

Prep time: 10 mins

Total time: 12 mins


  • 8 tablespoons Yamasa Ramen Broth Concentrate, Shoyu
  • 4 teaspoons toasted sesame oil 
  • 2 tablespoons garlic minced
  • 2 teaspoons ginger paste
  • 4 teaspoons sesame seeds 
  • 8 teaspoons green sriracha
  • 1 cup carrot, shredded 
  • 4 mushrooms, sliced 
  • 2 green onions, sliced 
  • 4 3oz. blocks instant ramen noodles ( discard the packets)
  • 2 cups fresh spinach 
  • 1 cup shredded chicken


  1. In each 16oz. jar add the following: 2 tablespoons Yamasa Ramen Broth, shoyu, 1/2 teaspoon sesame oil, 1/2 tablespoon minced garlic, 1/2 teaspoon ginger paste, ½ tsp sesame seeds, and 2 teaspoons sriracha.
  2. Peel and shred the carrot. Clean and slice the mushrooms and green onion. Divide the carrots, mushrooms, and green onions between the jars.
  3. Bring a pot of water to a boil for the ramen noodles. Discard the seasoning packets or save them for another use later. Add the noodles to the boiling water and boil only for about 2 minutes, or just until the noodles are tender but still slightly firm. Drain the noodles in a colander and rinse briefly with cold water to cool. Drain well.
  4. Divide the noodles between the four jars, then top with a handful of fresh spinach in each jar.
  5. Close the jars and refrigerate until ready to eat (up to five days). When ready to eat, warm the jars slightly (use your hands or let sit at room temperature for about 10 minutes), and then add 1-1.5 cups boiling water. Close the jars and shake them to dissolve the broth. Let sit for a few minutes, then stir once more with a spoon, fork or chopsticks before enjoying.